Nutmeg Free Bright Italian Herb Oil
This vibrant herb oil is the kind of condiment that makes everything it touches taste more alive. A double pour of extra-virgin and garlic-infused olive oil forms a rich, golden base, while fresh basil and flat-leaf parsley steep in the warmth until the whole thing turns a deep, gorgeous green. A pinch of red pepper flakes and a hit of lemon zest keep the flavor bright and just a little bold. Nutmeg shows up in far more savory recipes than people expect, often tucked into spice blends or finishing oils, so making this one from scratch means you know exactly what's in the jar. The technique is simple — gently warming the oil, steeping the herbs, then straining everything clean — but the result tastes like something you'd find on the table at a really good Italian restaurant. Drizzle it over crusty bread, grilled vegetables, pasta, or anything that needs a little lift. It stores beautifully in the fridge and comes back to life at room temperature in minutes.
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Learn more →Ingredients
8 servings
- ¾ cup extra-virgin olive oil
- 2 tbsp garlic-infused olive oil
- ¼ cup fresh basil leaves, packed
- ¼ cup fresh flat-leaf parsley leaves, packed
- 1 tbsp fresh oregano leaves (or 1 tsp dried oregano)
- ½ tsp red pepper flakes
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Roughly chop the basil and parsley leaves on a cutting board, or bruise them lightly with a mortar and pestle until the leaves are broken down and fragrant — this helps release their color and flavor into the oil.
- 2
Combine the extra-virgin olive oil and garlic-infused olive oil in a small saucepan over low heat. Warm until the oil is just hot to the touch and shimmers slightly, about 2–3 minutes — do not let it simmer or smoke.
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